This easy Instant Pot Broccoli Cheddar Soup is the best kind of comfort food! Filled with veggies and lots of cheese, ready in 40 minutes!
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Soup season is all year round in house. How could we just eat it during winter? One of our favorites is this homemade tomato soup but we like to mix it up every now and then and make something in the instant pot.
How To Make Instant Pot Broccoli Cheddar Soup
INGREDIENTS:
- Butter. Unsalted butter is what I always reach for, this let’s me control my salt intake in any recipe.
- Onion. Use yellow or white onion here. Both blend well with flavor of the melted butter.
- Garlic. Minced garlic is always stocked in my pantry. I like the one covered in olive oil. Gives it a bump in flavor.
- All-Purpose Flour. This helps thicken your soup.
- Vegetable broth. My preferred broth but you can use chicken broth as well.
- Seasonings: salt, pepper, and paprika.
- Vegetables: frozen broccoli and matchstick carrots
- Make it creamy. whole milk and sour cream add a creaminess also boost the thickness of this instant pot broccoli cheddar soup.
- Cheddar Cheese. The second star of the soup.
DIRECTIONS:
- Using the sauté function on the instant pot to melt 4 tablespoons of butter.
- Add chopped onions and minced garlic and sauté until onions are soft and translucent.
- Stir in flour to create a roux.
- Slowly add in vegetable stock, stirring constantly.
- Add salt, pepper, paprika, broccoli, and carrots to pot.
- Close lid on pot and be sure the vent is set to seal.
- Set Instant Pot on high pressure for 10 minutes and start.
- Allow a 10-minute natural release then vent the lid if needed to remove.
- Stir in whole milk, sour cream, and cheddar cheese until well combined.
- Serve hot, enjoy!
NOTES & STORAGE:
- Block cheese that has been freshly shredded will melt into the soup better than store bought shredded cheese.
- You can substitute Chicken broth for the vegetable stock.
- Shredded carrots can be used in place of the pre-cut matchstick carrots you can get at the store. I do find precut ones to be easier and cut back on prep time.
1. 6 or 8-Quart Instant Pot
2. Measuring Cups and Spoons
3. Serving Spoon
4. Cheese Grater
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Yes, you can use fresh broccoli.
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Instant Pot Broccoli Cheddar Soup
Video
Equipment
Ingredients
- 4 tablespoons unsalted butter
- ½ medium yellow onion chopped
- 1 tablespoon minced garlic
- ¼ cup all-purpose flour
- 2 cups vegetable broth
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 2 12oz packages frozen broccoli
- 2 cups matchstick carrots
- 1 cup 2% milk
- 1 cup sour cream
- 2 cups sharp cheddar cheese shredded
Instructions
- Using the sauté function on the instant pot to melt 4 tablespoons of butter.4 tablespoons unsalted butter
- Add chopped onions and minced garlic and sauté until onions are soft and translucent.½ medium yellow onion, 1 tablespoon minced garlic
- Stir in flour to create a roux.¼ cup all-purpose flour
- Slowly add in vegetable broth, stirring constantly.2 cups vegetable broth
- Add salt, pepper, paprika, broccoli, and carrots to pot. Then stir.½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon paprika, 2 12oz packages frozen broccoli, 2 cups matchstick carrots
- Close lid on pot and be sure the vent is set to seal.
- Set Instant Pot on high pressure for 10 minutes and start.
- Allow a 10-minute natural release then vent the lid if needed to remove.
- Stir in whole milk, sour cream, and cheddar cheese until well combined.1 cup 2% milk, 1 cup sour cream, 2 cups sharp cheddar cheese
- Serve hot, enjoy!
Notes
- Block cheese that has been freshly shredded will melt into the soup better than store bought shredded cheese.
- You can substitute Chicken broth for the vegetable stock.
- Shredded carrots can be used in place of the pre-cut matchstick carrots you can get at the store. I do find precut ones to be easier and cut back on prep time.
Nutrition
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